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Link to english comments:
ginpaithairang...
#yainangdenmark
ginpaithairang...
Link to english comments:
ginpaithairang...
#yainangdenmark
ginpaithairang...
0:00:03
I will boil these clams, which I'll put in the salad.
0:00:07
These are from the second lot that I collected.
0:00:10
They're bigger than before.
0:00:12
They're huge, juicy and meaty. Very delicious.
0:00:15
Let's take a look.
0:00:18
It doesn't take long to boil. When they're open, it's done.
0:00:21
When the shells open.
0:00:26
They're opening up.
0:00:49
I'll put in both dry and fresh chilies.
0:00:53
One clove of garlic.
0:01:02
I'll put in a little bit of shrimp paste.
0:01:13
Crab paste, to add color. Just a bit.
0:01:28
Some cherry tomatoes.
0:01:41
Just half of them, and keep the rest.
0:01:44
Just bruise them a bit or smash them into a pulp.
0:02:12
After that, put in the lemon.
0:02:14
I like it sour, but I'll only add one.
0:02:17
Here.
0:02:20
Look at the Danish lemon.
0:02:22
It costs 12 kr-- Oh, no. Actually it's 6 kr, so 30 Baht.
0:02:27
Next to a lime.
0:02:29
How does it look?
0:02:31
This one's huge. I bought it for 30 Baht.
0:02:35
But I'll use this one because
0:02:37
the salad tastes better with lime.
0:02:45
Only one tablespoon of fish sauce.
0:02:48
And a bit more.
0:02:53
MSG.
0:02:59
Then we'll mix everything well together.
0:03:11
Now we'll put in the clams.
0:03:21
Then mix.
0:03:24
Here. All done.
0:03:29
Let's put it on a plate.
0:03:31
Welcome to Gin Pai Thai Rang.
0:03:33
Come eat spicy clam salad with me.
0:03:37
The clams that I collected myself.
0:03:39
We have twisted cluster beans here.
0:03:41
And green beans. You can eat them raw.
0:03:44
Purple cabbage.
0:03:48
You can eat asparagus raw. It's crunchy.
0:03:52
And young acacia.
0:03:56
My son, Oat, bought these for me.
0:03:57
And here we have rice vermicelli.
0:04:01
Let's eat.
0:04:10
Looks delicious.
0:04:15
Let's eat now.
0:04:41
Look at each one.
0:05:22
Sorry about that.
0:05:46
The tray's sliding off.
0:06:38
Sour and spicy.
0:06:41
Culan-
0:06:43
Culantro smells nice.
0:06:57
I'll stir-fry these clams later.
0:07:01
I'll show you how to make a stir fry in hot oil.
0:07:59
It's summertime in Denmark.
0:08:10
It just started raining.
0:08:12
It's been hot the whole month and just started to rain.
0:08:15
The drought killed all the big trees.
0:09:05
You know why I chose this menu?
0:09:07
Because the clams are still fresh.
0:09:10
Once I take out the meat,
0:09:13
boil and freeze it, the clams will no longer be fresh.
0:09:16
I'll stir-fry those in oyster sauce, no-
0:09:19
in hot oil.
0:09:26
That's why I made this dish first.
0:09:29
'Cause I wanted to eat fresh clams.
0:09:37
The spices can still disguise the smell of clams in stir-fries
0:09:40
but for the salad, they're better fresh.
0:10:16
Better than salad wraps.
0:10:29
The condiments in the shells make it tastier.
0:10:57
This one's crunchy and sweet.
0:11:07
I like it a lot.
0:11:33
I like how the acacia seeds are in here.
0:11:38
I'll add a twisted cluster bean.
0:11:42
Where are you, stinky beans?
0:11:44
Gone? Oh, here it is.
0:11:47
One stinky bean added.
0:12:01
Amazing.
0:12:15
So yummy.
0:13:19
Why the spoon? LOL.
0:13:43
Really yummy.
0:14:27
Twisted cluster beans are here.
0:14:31
Not a clam shell, but a lime peel.
0:15:32
See you later. Be blessed with wealth, everyone.